Tastings & Events

Rheingau winemaker Eva Fricke returns to the shop to pour a selection of her Rieslings from 2016.

Friday, May 25

New Arrivals w/ Stephen Bitterolf of vom Boden!

5:00 PM
TO 7:00 PM

Thursday, May 31

Diane Pours New York Distilling Co. Spirits

5:00 PM
TO 7:00 PM

Friday, June 1

Ben from Bonhomie pours Orto wines!

5:00 PM
TO 7:00 PM

Wednesday, June 6

Christopher Pours Coppersea Whiskey

5:00 PM
TO 7:00 PM

One of our favorite New York distillers will be pouring his phenomenal Rye and Bourbon

Thursday, June 7

Leo Pours Street Pumas Vodka, Gin, and Rum

5:00 PM
TO 7:00 PM

Wednesday, June 13

Hank pours La Clarine Farm!

5:00 PM
TO 7:00 PM

Thursday, June 21

Chris Pours G-Vine Gin and La Quintinye Vermouth

5:00 PM
TO 7:00 PM

Wednesday, June 27

Enrique pours Suertes del Marques

5:00 PM
TO 7:00 PM

Thursday, June 28

Monica from Vine Connecrtions Pours Sake

5:00 PM
TO 7:00 PM

Featured Articles

Drinking Old Wine
Many of our favorite wines have been old bottles. While the great majority of wines are made to be consumed within a couple of years of their production, the relatively few wines that are intended to age can offer absolutely magical tasting experiences.
We are pleased to offer older wine

Decanting Wine
The following will GREATLY enhance your pleasure with a bottle of older wine. It may sound like a hassle, but it’s really not so bad, and well worth the trouble.
Basic Wine Decanting 101
There is nothing complicated or mysterious about this process; just follow these simple instruct

New from the Jura: Les Granges Paquenesses!Loreline Laborde is living the fantasy many city dwellers have during rush hour: fleeing the city to live a quiet life in harmony with nature. After completing her formal studies in viticulture, Loreline left the bustling city of Montpellier to make wine in the undulating foothills of Tourmont, a vi

Broc Cellars Rocks!Based out of Berkeley, California, Broc Cellars is an exciting winery, headed by winemaker Chris Brockway, that focuses on offbeat wines from intriguing and often much older vineyards. Their winemaking process uses only native yeasts with minimal doses of SO2 at bottling. These wines

New Arrivals from BordeauxWith the winter coming, what better than to drink beautiful full bodied red Bordeaux with hearty meals. Our new arrivals are exciting: all certified organic or biodynamic, these wines represent the true characteristics of traditional Bordeaux, offering vibrant minerality, great structure,&

10% Case Discount

Get 10% off the purchase price with every order of 12 bottles or more of still wine not already on sale. The savings add up!

Offsite Tastings*

Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events.
For rates and other inquiries, please contact her at
candelaprol@gmail.com
.

*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.

Tastings & Events

Wednesday, May 23

Taste New Arrivals from Jose Pastor Selections!

5:00 PM
TO 7:00 PM

Thursday, May 24

Eva Fricke pours her 2016ers!

5:00 PM
TO 7:00 PM

Rheingau winemaker Eva Fricke returns to the shop to pour a selection of her Rieslings from 2016.

Friday, May 25

New Arrivals w/ Stephen Bitterolf of vom Boden!

5:00 PM
TO 7:00 PM

Thursday, May 31

Diane Pours New York Distilling Co. Spirits

5:00 PM
TO 7:00 PM

Friday, June 1

Ben from Bonhomie pours Orto wines!

5:00 PM
TO 7:00 PM

Wednesday, June 6

Christopher Pours Coppersea Whiskey

5:00 PM
TO 7:00 PM

One of our favorite New York distillers will be pouring his phenomenal Rye and Bourbon

Thursday, June 7

Leo Pours Street Pumas Vodka, Gin, and Rum

5:00 PM
TO 7:00 PM

Wednesday, June 13

Hank pours La Clarine Farm!

5:00 PM
TO 7:00 PM

Thursday, June 21

Chris Pours G-Vine Gin and La Quintinye Vermouth

5:00 PM
TO 7:00 PM

Wednesday, June 27

Enrique pours Suertes del Marques

5:00 PM
TO 7:00 PM

Thursday, June 28

Monica from Vine Connecrtions Pours Sake

5:00 PM
TO 7:00 PM

Featured Articles

Drinking Old Wine
Many of our favorite wines have been old bottles. While the great majority of wines are made to be consumed within a couple of years of their production, the relatively few wines that are intended to age can offer absolutely magical tasting experiences.
We are pleased to offer older wine

Decanting Wine
The following will GREATLY enhance your pleasure with a bottle of older wine. It may sound like a hassle, but it’s really not so bad, and well worth the trouble.
Basic Wine Decanting 101
There is nothing complicated or mysterious about this process; just follow these simple instruct

New from the Jura: Les Granges Paquenesses!Loreline Laborde is living the fantasy many city dwellers have during rush hour: fleeing the city to live a quiet life in harmony with nature. After completing her formal studies in viticulture, Loreline left the bustling city of Montpellier to make wine in the undulating foothills of Tourmont, a vi

Broc Cellars Rocks!Based out of Berkeley, California, Broc Cellars is an exciting winery, headed by winemaker Chris Brockway, that focuses on offbeat wines from intriguing and often much older vineyards. Their winemaking process uses only native yeasts with minimal doses of SO2 at bottling. These wines

New Arrivals from BordeauxWith the winter coming, what better than to drink beautiful full bodied red Bordeaux with hearty meals. Our new arrivals are exciting: all certified organic or biodynamic, these wines represent the true characteristics of traditional Bordeaux, offering vibrant minerality, great structure,&

2012 End-of-Summer Clearance!

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Dog Days of August, the warehouse is stuffed to the gills with wines held for fall shipping, and it’s time to try to make a little space for the September deluge of incoming inventory. We've chosen a few wines from each section of the store and are offering them at drastically reduced prices to move them out quickly. There are fantastic wines on this list – no dogs! - that we simply have a bit too much of, or are stubborn last bottles, and we lack the space to hold onto everything. Take for example the brilliant 2009 Chinon's of Chateau Coulaine - unknown in the US, these are among the finest reds from Touraine, both for current consumption and long-term cellaring. The Crazy Good Produttori 2007s are on here, along with many other intriguing wines, and some treasures.

Like the wines of Christian Ducroux, the wines of Isabelle and Bruno Perraud at Domaine des Cotes de la Moliere are throwbacks to a different age. The Moulin-a-Vent is from 50 year-old vines giving yields of about 30 hl/ha. Made without the addition of SO2, (total SO2 is 2 mg/L) the alcohol level is only 11%, and it is bottled un-fined and unfiltered. There is slight reduction in the aromas, then citrus-tinged blackberry fruit with and earthy, briary palate of black fruits and spice with bracing acidity and a very refreshing finish. The 2010 needs perhaps six months more, but should be singing by this spring and over the next few years. It may never be as big or complex as more extracted, higher alcohol wines, but it offers great pleasure and gulpability in it's old-fashioned style...

This de-classified Beaujolais is from 50 year-old vines giving yields of 18 hl/ha in the commune of Vauxrenard, organic since 2002. It is made without additions of any kind, total sulfur is 3 mg/L, zero free. Brilliant ruby color. Slight reduction, then bright raspberry and red currant aromas. Lovely light palate with wild strawberry and refreshing acidity, nice persistence in the chalky, berry finish. A very lovely, if not profound, natural wine that's much too easy to drink...

An oustanding Chinon! Etienne de Bonaventure at Coulaine has been doing organic and biodynamic vineyard work for many years and his winemaking is producing balanced, elegant wines that are among the very best in the appellation. The 2009 Picasses needs about an hour open, but then shows beautiful black fruit aromas with overtones of musk, brown spice and strawberry with a touch of citrus — classic clay/limestone Chinon from this great vineyard. On the palate, black fruits dominate with pretty red fruits and excellent freshness despite the density and depth. A lovely wine with the ripeness of 2009, but balanced and fresh. It may close-up in a year or so, but is delicious now and should age beautifully. Highly recommended.

We've lowered the price on this lovely wine. Chateau Coulaine remains unknown in the US, but they're making some of the very finest wines in Chinon. 2009 is a beautiful vintage for the Clos de Turpenay, a vineyard of clay/limestone on a well-exposed slope that has been in vines since the 13th century. The current vines were planted in massale selection about 50 years ago and generally give a very structured wine that ages well. In 2009, there are complex aromas of red fruits, with hints of licorice, brown spice and fruit liqueur, the palate is very full and round with a backdrop of chalky acids and beautiful length, all in supple fruits with hints of mint and coffee. In other words, a superb Chinon that is immensely enjoyable young, but will gain complexity over the next 15 years...

New lower prices on the great 2009s from Chateau Coulaine. "La Diablesse" is a cuvee of low-yielding old vines from clay/limestone parcels, normally giving a very dark and structured wine for aging. In 2009, there is a fabulous density and elegance, with the tannins and acids coated with fruit confit of raspberry and strawberry. A concentated, balanced wine that will give enormous pleasure young and will develop beautifully over the next ten to fifteen years. Highly recommended!

From a beautiful vineyard of chalky soils right on the banks of the Loire, this is a very pretty Cab Franc with lovely raspberry/strawberry fruit and a supple palate. A quite elegant Saumur-Champigny to drink over the next 5 years, serve cool with chicken or lighter meat dishes.

"Eric Morgat’s family originally hailed from the Coteaux du Layon region across the river, but Eric purchased vineyard land in Savennières in 1995 and has been producing exclusively Savennières since that time (though he still has a hectare of vines from the old family estate, so perhaps a Coteaux du Layon will be produced in the future). He raises his Savennières in four hundred liter foudres for one year prior to blending the different vats, and then aging the final Cuvée for an additional year in stainless steel tanks prior to bottling and release. This is not a classic, steely Savennières, as the wood gives the wine a rounder palate impression out of the blocks, as well as a bit of butteriness, but the quality here is self-evident." We tasted Morgat's 2009 last fall and were hugely impressed by the purity, minerality and length of this lovely Savennieres. Despite the ripeness of the 2009 vintage, the wine is well balanced and elegant — although enjoyable now it will be at it's best after 2 to 3 more years of aging.

Domaine Saladin is an organic estate in the southern part of the Cotes du Rhône, and proudly states that their soils and vines have never been treated with herbicides or pesticides. Vinifications are with wild yeasts and minimal SO2 is used. The Tralala Rose is a lovely wine with superb, pure red fruit aromas of raspberry and strawberry. The palate is round but balanced with good acidity and the finish is long with pretty red fruits continuing at the end. A really well-made rose that drinks beautifully now and should improve over the next 12 months.

"Here the nose is the ripest of the four villages wines with earth and underbrush-driven red berry aromas that complement the complex, pure and restrained flavors that possess beautiful precision on the more obviously structured and dusty finish where evidence of the use of stems also surfaces. A terrific effort at this level." — Burghound

"Light ruby. A fruity yet quite elegant nose that is airy, even wispy reflects red pinot aromas that are in perfect keeping with the minerally, indeed almost chalky and dusty flavors that possess lovely depth and length. This is very Chambolle in character." — Burghound (Arrives 6/9)

A blend of Ribolla Gialla, Sauvignon Blanc, Pinot Grigio and Chardonnay — this is quite typical in the region of Northeast Italy and Slovenia. It's a very tasty wine, quite complex, crisp and zesty, and a terrific deal at the original price — now a steal.

Arianna Occhipinti makes one barrel each year of this blend of Frappato and Nero d’Avola. The wine is released after 5 years of aging and is only made in her favorite vintages, so far 2006, 2007, and 2010. Grotte Alte is meant to show that the wines of Vittoria can compete with world class Italian wines like Barolo or Montacino if given the chance. The resulting wine is more rich and powerfully structured compared to her other bottlings, but there is still a great deal of elegance. Overall, a very convincing spokes-wine for the region. JR

Fermented with wild yeasts in tank. Smells like Muscadet — melon, salt, lime zest. On the palate, it is a bit softer with more salt, some fennel, and lemon. Very dry, long, and crunchy. This was lovely with Flounder in a white wine, cilantro and garlic sauce — a traditional Canary Islands dish from Penelope Casas' Delicioso: The Regional Cooking of Spain. cb

Prieto Picudo is a rustic and characterful native grape that grows around the town of Leon. Gregory Perez uses a fresh and elegant approach in his elaboration — with minimal extraction, natural yeast vinification and reductive wine-making in tank. The 2009 Preto shows lovely dark bramble fruits, great freshness, savory black pepper and cumin notes, with a supple, well-fruited palate of tart black raspberry and concord grape. Also, I think there's a mineral dimension that makes this wine really interesting and lovely. A great introduction to the new Spain. Pair with roasted birds and grilled meats. — cb/AR

A strikingly well-balanced (especially within the context of the vintage), almost, dare I say it, delicate Riesling. Distinctly floral, tending towards rose petals with gentle, shimmering citrus flavors. This is as tasty of a Kabinett as we can hope for, made, as always for Adam, with only indigenous yeasts, no spoofy cellar work and only organic fertilizers. -jfr

From one of the Saar's legendary vineyards (it along with Kupp, Scharzhofberg, Rausch and a handful of others are the area's well-known gems). This is the final vintage in the hands of the Kegel family but cellar master Andreas Barth is staying on board so not much is expected to change (except for the labels; yuck!) Stylistically quite lean and delicate, given the vintage, with great classic Saar acidity. Not as electric as the wines of Peter Lauer but more floral and restrained. -jfr

The 2010s from Haart definitely need a good amount of air as they are backward and coiled right out of the bottle. With air the complex wild yeast (sponti) aromas come forth along with fruit notes that are reminiscent of both fresh red apples and peach cobbler, with hints of wintergreen and minerals. There's great acid (of course) to balance out the wine's opulence, and it is certainly a Kabinett that is going to last for decades. 69 g/l sugar and 10 g/l acid. -jfr

Tasted from tank in May 2008, this made a great impression with a really interesting and complex nose showing quince, pear, then intense peach and slate, wet stone, spice (pepper, anise). Equally precise and complex on the palate with great length and beautiful fresh acidity. Geat wine! JW

From very high altitude chalky vineyards, the wine is fermented with native yeasts, and shows striking complexity for the Muscat varietal. There are savory notes of peppery herbs and tomato vines to go along with apple-y fruit and pleasant floral components. This is not liquid perfume! There is tremendous balance and a real spine of acid. I would love this with a grilled piece of fish such as Spanish Mackerel or other oily fish. cb

Steve Edmunds is one of those wise Californians who sources grapes from places they should be grown, i.e. Gamay on volcanic soils, which produces his delicious Rosé Bone Jolly. Lovely, juicy red fruits with good acidity, incredibly crisp, refreshing, and fermented with wild yeasts. This year's vintage has a cool, blue minerality, and a long savory finish. JR

Bea's 2004 Sagrantino is a blast of acid and minerality. A deeply layered wine that combines crisp herbal flavors and a fresh stony finish. Also lurking is dark rustic Sagrantino fruit of dark cherries and plum. A brilliant example of natural wine that appeals to all sorts of enthusiasts. JR